27 Best Chicken Breast on the Bone Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Bone-In Chicken Breast with Garlic Compound Butter Sauce

Bone in Chicken Breast with Garlic Compound Butter Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT80M · Yield: [‘1’, ‘1 chicken breast’]

Bone in chicken chicken breast is flavored with garlic compound butter and then served with a delicious savory pan gravy.

Ingredients

• 1 bone-in chicken breast
• 4 tbsp. butter
• 1/2 tsp. thyme
• 1/2 tsp. rosemary
• 1 tsp. salt
• 2 cloves garlic (minced)
• 1/2 lemon + zest
• 2 tbsp. flour
• 1 small onion (roughly chopped)
• 1 cup chicken stock
• 1/2 tsp. chicken bouillon

Instructions

1. Preheat oven to 425 degrees.
2. In a small bowl, combine room temperature butter, salt, pepper, thyme, rosemary, lemon zest,and minced garlic. Mix until well incorporated.
3. Gently separate the skin of the chicken from the meat, being careful not to rip or fully detach. I like to take off any jewelry while doing this step.
4. Rub half of the garlic compound butter under the skin and the remaining half on top of the skin.
5. Place chicken on a bed of onions and lemon. I don’t bother peeling the onions, as the onion skins give a nice color to the chicken sauce.
6. Place in oven, uncovered, and bake from 45-55 minutes, or until the internal temperature of the chicken reaches 165 degrees.
7. PAN GRAVY: When chicken is done cooking, place on a cutting board to the side. Use a spoon or turkey baster to remove the drippings from the pan and pour into a glass measuring cup.
8. The fat/butter will rise to the top. Because we are only cooking with one chicken breast, there will not be much juice. Pour entire measuring cup of drippings into a shallow pan. Add 2 tablespoons of flour and whisk together to create a roux.
9. Slowly add in additional chicken stock while whisking continuously.
10. Taste sauce and adjust flavor as needed with chicken bouillon.

2. Southern Baked Barbecue Chicken Breast

Southern Baked Barbecue Chicken (Bone In Split Breast) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT60M · Total: PT65M · Yield: [‘6’, ‘6 Servings’]

Southern Baked Barbecue Chicken, using bone in breast, is a classic family meal.

Ingredients

• 4-8 Bone In Split Chicken Breast
• Salt
• Pepper
• Paprika
• 1 c Old Fashioned BBQ Sauce (or favorite bottled sauce)

Instructions

1. Preheat oven to 425℉.
2. Arrange chicken breast pieces, skin side up, on a foil lined baking sheet or in a large casserole dish.
3. Season each side of the chicken with salt, pepper, and paprika.
4. Place the chicken into the preheated oven and bake for 20 minutes until the skin begins to crisp.
5. Turn the oven temperature down to 375℉. Remove chicken from oven and brush on a layer of the barbecue sauce to the bottom and top sides. Return to the oven, skin side up.
6. Bake the chicken an additional 30-40 minutes, basting the top side with additional sauce every 10 minutes.
7. Chicken is done when the juices run clear and have an internal temperature of 165℉.

3. Grilled Thai Chicken

Thai Chicken Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: 6

A fabulous chicken marinade full of Asian flavors. Adapted from The Beach House Cookbook

Ingredients

• 1 cup coconut milk (mix before measuring)
• ⅓ cup nam pla (Asian fish sauce)
• ¼ cup freshly squeezed lime juice
• 4 small cloves garlic, peeled and minced
• 2 shallots, peeled and minced
• ½-1 teaspoon hot sauce, I used Sriracha
• ½-1 teaspoon red pepper flakes
• 1 ½ tablespoons sugar
• ½ cup chopped fresh cilantro
• Freshly ground black pepper
• 5-6 chicken breasts, bone-in and skin on
• 1 fresh lime, for garnish

Instructions

1. Combine the coconut milk, nam pla, lime juice, garlic, shallots, hot sauce, red pepper flakes, sugar, and cilantro in a large Ziploc bag.
2. Add the chicken and marinate for at least 4 hours in the refrigerator, turning occasionally. Marinating overnight will impart even more flavor.
3. Grill till meat reaches an internal temperature of 160º. Serve with lime wedges.

4. Instant Pot Bone-In Chicken Breasts

Instant Pot Bone-In Chicken Breast (From Fresh or Frozen) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT10M · Total: PT10M · Yield: [‘4’, ‘4 servings’]

This Instant Pot bone-in chicken breast is amazing! So tender and juicy, it never dries out! Instant Pot is my favorite way of cooking chicken breast! It works with fresh or frozen chicken breast!

Ingredients

• 2 bone-in skin-on chicken breasts
• 1 cup water
• Salt and pepper to taste

Instructions

1. Rub the chicken breasts with salt and pepper.
2. Add water and chicken breasts to the Instant Pot (you can use the trivet or put them directly in the water).
3. Close the lid of the Instant Pot and turn the valve to a Sealing position. Press the “Pressure Cook” or “Manual” button and set the time to 10 minutes on High pressure for fresh chicken breasts or 25 minutes for frozen.
4. When it’s done cooking, let the pressure release naturally for 10 minutes, then quick release (QR) the remaining steam.

5. Oven Roasted Chicken Breasts

Simple Roasted Chicken Breasts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Cook: PT30M · Total: PT33M · Yield: [‘3’]

This simple roasted chicken breast recipe is the perfect weeknight dinner. Quick, easy and juicy.

Ingredients

• 2 bone-in skin-on chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons kosher salt
• 2 tablespoons fresh ground pepper

Instructions

1. Preheat oven to 425˚F.
2. Place the chicken, skin side up on a baking sheet lined with foil.
3. Rub the chicken with the olive oil. Season liberally with salt and pepper.
4. Roast for 25-30 minutes or until no longer pink in the center.
5. Allow to cool to room temperature and use in your recipe or enjoy as is!

6. Roast Chicken Breast with Gravy

Roast Chicken Breast with Gravy is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skin-on chicken breasts (about 1.5 lb total)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup chicken broth, low-sodium
• 1/2 cup heavy cream or whole milk
• 2 tablespoons all-purpose flour
• 1 tablespoon unsalted butter
• Optional garnish: fresh parsley

Instructions

1. 1. Preheat your oven to 425°F (220°C). Pat the chicken breasts dry and rub with 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, garlic powder, and thyme.
2. 2. Heat an oven-safe skillet over medium-high heat and add the olive oil. Place the chicken breasts skin-side down and sear until the skin is golden and crisp, about 3–4 minutes. Flip and sear the other side for 1–2 minutes.
3. 3. Move the skillet to the oven and roast until the chicken reaches 165°F (74°C) in the center, about 12–18 minutes depending on thickness. Remove from the oven and transfer the chicken to a plate to rest.
4. 4. While the chicken rests, place the skillet back on the stove over medium heat. Add the chopped onion and minced garlic; sauté until translucent, about 2–3 minutes. Stir in the flour and cook 1 minute to make a light roux.
5. 5. Pour in the chicken broth while whisking to avoid lumps; bring to a simmer and let it thicken slightly. Stir in the cream and continue to simmer until the gravy is smooth and coats the back of a spoon, about 3–5 minutes. Taste and season with the remaining salt and pepper as needed.
6. 6. Slice the chicken and spoon the gravy over the top or serve on the side. Garnish with chopped parsley if using.

7. Crock Pot Balsamic Chicken

Crock Pot Balsamic Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT360M · Total: PT365M · Yield: [‘4’]

5 minutes of prep for a super easy weeknight Crock Pot Balsamic Chicken

Ingredients

• 3-4 chicken breasts (bone in or boneless, skin on or skin off, or chicken thighs)
• 1/2 cup balsamic vinegar
• 1/2 cup chicken stock
• 2 tablespoons butter
• 1/4 cup brown sugar (loosely packed)
• 4 cloves garlic (minced)
• 1/2 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon fresh rosemary, minced (or 1/4 teaspoon dried)
• 1/8 – 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon Kosher salt
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Instructions

1. Add chicken breasts to a crock pot or Instant pot.
2. In a small bowl, mix together the basil, oregano, thyme, rosemary, parsley, and red pepper flakes, salt, and pepper. Season chicken breasts with half of the mixture. Flip chicken with tongs and season the other side.
3. In a small bowl, whisk together balsamic vinegar, chicken broth, brown sugar and garlic and then add to the chicken in the crock pot. Add butter to crock pot.
4. Cover and cook on low heat for 6-7 hours or high for 3-4 hours or until chicken is fully cooked when internal temperature is 165 degrees.
5. Garnish with fresh parsley and serve.

8. Air Fryer Bone-In Chicken Breast

Air Fryer Bone-In Chicken Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT30M · Total: PT32M · Yield: [‘4’]

Did you know you can put bone-in skin-on chicken breast in the air fryer and it will cook it to perfection? Air fried bone-in chicken breasts are so delicious. You will love how easy it is to make in the air fryer too!

Ingredients

• 1 bone-in skin-on chicken breast
• 1 tsp Salt
• 1 tsp Pepper
• 1 tsp Garlic Powder
• 1 tsp Paprika

Instructions

1. First season the chicken breast with salt, pepper, garlic powder, and paprika to taste, rubbing it in on each side.
2. Place the chicken in the air fryer basket. Set temperature to 385F for 30 minutes.
3. Halfway through cooking or 15 minutes, take out the basket. Use tongs to flip the chicken over to the other side.
4. Return the basket to the air fryer and let it finish cooking.
5. When done, use a meat thermometer to check internal temperature of chicken, which should be at least 165F. If not yet there, cook for 5 more minutes to ensure it is done.
6. When ready, remove to serving plate and enjoy!

9. Tender Chicken Breast

How to Make a Perfectly Tender Chicken Breast in the Oven! is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT60M · Yield: [‘3’, ‘3 servings’]

Achieve a perfectly tender chicken breast every time!

Ingredients

• 6 cups water
• 1/3 cup sea salt, I use fine Himalayan but you can use kosher too
• 3 chicken breasts, bone in, skin on
• pepper
• garlic powder
• 3 tablespoons olive oil

Instructions

1. Place breasts in water with sea salt and allow to soak for at least 30 minutes,.
2. Preheat oven to 400 degrees.
3. Place rack in upper third of oven.
4. Remove breast from salt water and pat dry with paper towel.
5. Sprinkle with garlic powder, sea salt and pepper.
6. Pour olive oil into oven safe pan on med /high heat.
7. When olive oil is hot, add chicken skin side down to pan.
8. Lower heat to medium if needed. Cook for five minutes or until skin is golden.
9. Turn chicken skin side up.
10. Transfer pan to oven and cook for 20-30 minutes depending on the size of chicken breast. Small breasts will cook quickly, some of those monster size ones can take a while!
11. Do not overcook.
12. Remove from oven when done and serve.

10. Roasted Bone-In Chicken Breast

Roasted Bone-In Skin-On Chicken Breasts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT50M · Total: PT55M · Yield: [‘2’]

These baked bone-in chicken breasts are amazing! So juicy and succulent! If your chicken breasts always end up dry, you need to try this recipe! Bone-in skin-on chicken breast actually stays moist!

Ingredients

• 2 bone-in skin-on chicken breasts
• 2 tbsp olive oil
• 4 cloves garlic (minced)
• 3/4 tsp salt
• 1/2 tsp pepper

Instructions

1. Preheat the oven to 425F.  Line a baking sheet with foil or parchment paper.
2. Rub the chicken breasts with salt, pepper, olive oil and minced garlic.
3. Put the chicken breasts on a baking sheet.  Put in the oven and bake for 40 minutes, or until the internal temperature is 165F.

11. Pressure Cooker Bone-In Chicken

Pressure Cooker Bone-In Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT50M · Yield: [’12’, ’12 servings’]

This pressure cooker bone-in chicken recipe is the ultimate instant pot recipe. The chicken has a smokey flavory, sticky firm outside, tender, pull-apart moist inside. The best meat you’ll ever taste!

Ingredients

• 1 bottle favorite BBQ sauce
• bone-in chicken
• 1 cup water

Instructions

1. In your pressure cooker add 1 cup water. Layer 3-4 pieces of bone-in chicken. Brush BBQ sauce over chicken. 
2. Add another 3-4 pieces of chicken and brush sauce over. Continue layering until your chicken is done or pot is full. I can fit about 10-12 drumsticks and thighs.
3. Cook on poultry setting and slow release. (or high for 20 minutes slow release)
4. Once chicken is done, remove from instant pot to a foil lined sheet pan. 
5. Remove skins (if desired). Brush a thick layer BBQ sauce over chicken. Place in pre-heated oven on broil for about 5 minutes. Serve immediately. 

12. Oven Baked Bone-In Chicken Breasts

Oven Baked Bone In Chicken Breasts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT50M · Yield: [‘4’]

Oven baked bone in chicken breasts are simple to make and deliver that classic, tasty oven roasted chicken flavor that everyone loves.

Ingredients

• 2 tablespoons butter, softened
• 2 large split bone-in chicken breasts
• 1 tablespoon dried Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon garlic powder
• 1/2 cup chicken broth

Instructions

1. Preheat oven to 375 degrees F. Spread the softened butter all over the chicken skin. In a small bowl mix together the seasoning, salt, pepper and garlic powder. Sprinkle the chicken with the seasoning and rub all over making sure to get some butter and seasoning under the skin.
2. Place chicken in a roasting pan with skin side up. Pour the broth around the chicken so it coats the bottom of the pan.
3. Bake chicken in the oven for 45 to 50 minutes or until chicken reaches an internal temperature of 165 degrees. Juices will run clear. For extra browning of the skin, turn on the broiler and broil for 2 to 3 minutes or until skin is crispy and golden brown.
4. Remove chicken from the pan and let rest for 5 to 10 minutes before slicing. Serve with pan juices if desired.

13. Chicken and Rice Soup

Chicken and Rice Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘8’, ‘8 cups’]

This Chicken and Rice Soup has the BEST seasonings, juicy chicken, and flavorful rice with vegetables. You’ll think this cozy soup came right from grandma’s kitchen.

Ingredients

• 1 teaspoon dried basil
• ½ teaspoon EACH: dried parsley, oregano, thyme, mustard powder
• ¼ teaspoon pepper
• 2 tablespoons butter
• 1 small yellow onion (diced)
• ½ cup diced carrots
• 2 ribs celery (diced)
• 3 cloves garlic (minced)
• 5 cups chicken broth
• 1 teaspoon soy sauce
• 1 teaspoon hot sauce
• 1 1/4 lb. bone-in chicken breast (see notes)
• fresh parsley (to garnish)
• 1 ½ cups chicken broth
• 3/4 cups white long grain rice (uncooked. (Or 2 ¼ cups cooked rice.))

Instructions

1. Note: The rice is cooked separately in this recipe to ensure that it doesn’t soak up too much broth in the soup. This allows leftover soup and rice to be stored separately as well, as the rice continues to soak up broth during storage. This soup freezes very well, the rice can also be frozen in a separate storage container.
2. Pro Tip: Measure out the ingredients ahead of time. The rest of the recipe will fly by!
3. Melt butter in a large soup pot over medium heat. Add the onions, carrots, and celery. Soften for 4 minutes, then add the garlic and cook for 1 more minute.
4. Add the seasonings, soy sauce, hot sauce, chicken, and chicken broth.
5. Bring the soup to a very gentle bubble and cover partially. Allow the chicken to slowly cook through (a boil will make it tough)- about 15-20 minutes. Remove the chicken and use two forks to shred. (Discard the bones.) Return it to the soup. While the chicken simmers, cook the rice in a separate pot.

Cook the Rice

1. Add 1 ½ cups chicken broth to a medium saucepan and bring it to a boil. Add the rice and submerge it in the liquid. Bring back to a boil. Cover tightly and reduce to a simmer, cook for 15 minutes. Turn heat off. Let the rice sit in the pot, covered, for 10 full minutes. Any rice stuck to the bottom will release during this time. This will yield 2 ¼ cups of flavorful rice. Note: Other varieties of rice can be used and will require different amounts of liquid and simmering time. (Refer to package for instructions.)
2. Taste the soup and season with salt if desired.
3. Spoon the rice into serving bowls and ladle soup on top. If you don’t anticipate leftovers, you can add the rice right to the soup pot. Garnish with parsley and serve!

14. Roasted Bone-In Chicken Breasts

Roasted Bone In Chicken Breasts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT65M · Yield: [‘4’]

Whether you serve them for dinner tonight or cut them up to use later, knowing how to make roasted bone in chicken breasts is an essential tool in your cooking tool box.

Ingredients

• 2 large split chicken breasts, bone-in and skin-on, about 1 pound each
• 2 teaspoons extra virgin oil
• ½ teaspoon kosher salt
• ¼ teaspoon coarse ground black pepper

Instructions

1. Preheat oven to 400℉ (see note).
2. If desired, line a baking sheet with foil for easy clean up. Rub chicken breasts with olive oil and sprinkle salt and pepper evenly over them.
3. Bake for 45 to 55 minutes or until internal temperature is 165℉ and juices run clear. Roasting time will depend on the size of the chicken breasts.
4. Let chicken rest 15 minutes before serving.
5. For meal prep: If desired, remove skin, and debone chicken before shredding or dicing. Refrigerate or freeze for later use.

15. Lemon Garlic Greek Yogurt Marinated Chicken

Lemon Garlic Greek Yogurt Marinated Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT120M · Cook: PT45M · Total: PT165M · Yield: [‘4’]

Marinating chicken in Greek yogurt results in chicken that is juicy, tender and full of flavor. Whether you use chicken breast, chicken thighs or bone-in chicken this versatile greek yogurt marinade for chicken is perfect for dinner or meal prep. Discover the best recipe for Lemon Garlic Greek Marinated Chicken.

Ingredients

• 1 cup Greek yogurt
• 2 tbsp lemon juice
• 3 cloves garlic (minced)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tsp ground black pepper
• 1.5 pounds boneless, skinless chicken breasts or thighs ( or 1 whole chicken, spatchcocked or quartered)

Instructions

1. In a large bowl add Greek yogurt, lemon juice, garlic, cumin, paprika, salt and pepper. Stir together until the marinade is fully combined.
2. Add the chicken to the marinade, tossing to ensure the chicken is fully coated.Cover or transfer to an airtight container and refrigerate for at least 15 minutes or up to 24 hours.

To Bake the Chicken

1. Preheat oven to 400 degrees. Place chicken on a baking sheet and roast chicken to an internal temperature of 165 degrees; about 20 minutes for boneless, skinless chicken breast or 40-45 minutes for bone-in quartered or spatchcocked chicken.

To Grill the Chicken

1. Preheat the grill or grill pan over medium heat. For boneless chicken breasts or chicken thighs grill 7 minutes on each side. For bone-in chicken grill for 20 minutes on each side. Ensure chicken reaches an internal temperature of 165 degrees F.
2. Allow to rest for 5 minutes before serving as desired.

16. Chicken Stew

Chicken Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT90M · Total: PT105M · Yield: [‘6’, ‘6 people’]

This Chicken Stew has juicy chicken in a savory broth with a perfect blend of seasonings, potatoes, and vegetables. It’s easy to make on the stove top and is full of homemade flavor!

Ingredients

• 1-2 tablespoons olive oil
• Salt/Pepper
• 2 teaspoons Italian seasoning
• 2 lbs. bone-in chicken breast or thighs (see notes)
• ½ cup dry white wine (see notes)
• 5 tablespoons butter
• 1 medium yellow onion (diced)
• 1 ½ cups carrots (diced)
• 2 ribs celery (diced)
• 4 cloves garlic (minced)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1/3 cup flour
• 6 cups Chicken Broth
• ½ cup heavy cream (optional)
• 1 chicken bouillon cube (or 1 tsp. better than bouillon)
• 1.5 lbs. red potatoes (washed/dried)
• 2-3 drops Gravy Master (optional, see link in notes.)
• 1 teaspoon dried parsley
• ½ teaspoon EACH: dried basil, rosemary, thyme, mustard powder, onion powder
• ¼ teaspoon EACH: ground sage, salt, celery salt
• 1/8 teaspoon pepper

Instructions

1. Prep Work: Measure out ingredients before beginning, it makes the process easier and more relaxing. (Don’t cut the potatoes yet.)
2. Pat the chicken dry and season each side with salt, pepper, and Italian seasoning.
3. Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Make sure the pot is sufficiently heated so that the chicken sears right when it hits it. Add the chicken and cook for 3-4 minutes/side, then remove and set aside. (We want the middle to be uncooked.) Don’t cut up the chicken yet.
4. Turn off the heat. Add the wine and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pot. Let the liquid reduce by half, about 4 minutes.
5. Add the butter and let it melt. Add the onions, carrots, and celery. Toss to coat. Soften for 5 minutes.
6. Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute.
7. Add the flour and stir to combine. Cook for 2 minutes, or until it begins to turn a golden brown.
8. Add the chicken broth in small splashes, stirring continuously. Be sure to do this slowly. Add the heavy cream in the same manner. Next, add the chicken bouillon.
9. Bring the stew to a boil, then reduce to a gentle simmer. Add the whole pieces of chicken back along with any juices from the plate.
10. Cover partially and let it bubble very gently, partially covered, for 45-60 minutes. It will reduce, thicken, and concentrate. Don’t let it reach a boil or the chicken will be tough/dry. (A few gentle bubbles are good.) Stir occasionally as it cooks.
11. Use kitchen tongs to remove the chicken and set aside on a plate. Let it rest. Cut the potatoes into 3/4-inch chunks and add them to the stew Simmer until fork tender, about 20 minutes.
12. Dice or shred the chicken and discard any bones. Return it to the stew. Optional: Add a few drops of gravy master to add a slightly darker color to this stew. Taste and add any additional seasoning if desired. Serve with cheddar bay biscuits or buttermilk biscuits!

17. Roast Chicken Breasts and Potatoes

Roast Chicken Breasts and Potatoes Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT48M · Total: PT58M · Yield: [‘4’]

Roasted chicken breasts and potatoes is an easy dinner recipe, that will satisfy the whole family.

Ingredients

• 4 chicken breasts (bone-in, skin on (or substitute chicken )
• 6-8 potatoes (Yukon Gold or red-skinned are best)
• 1 tsp Kosher salt
• 1 tsp cumin
• 1 tsp dry thyme
• 1 tsp paprika
• 1 tsp chili powder
• 1/4 tsp black pepper (freshly ground preferred)
• 1 clove garlic (crushed minced (or 1/4 teaspoon of garlic powder))
• 2 tbsp olive oil
• 2 tbsp rice wine vinegar (lemon juice or apple cider vinegar can be swapped)

Instructions

1. Preheat oven to 425 degrees F. Lightly grease a large baking dish, roasting pan, or sheet pan to prevent sticking.
2. Dice the potatoes and put in large mixing bowl.
3. Whisk together the salt, spices, garlic, oil and vinegar.
4. Pour most of mixture over the potatoes, and mix to coat them.
5. Scoop out the potatoes and place in large baking dish or roast pan.
6. Add the rest of the spice sauce to mixing bowl, then put in chicken breasts, and coat them well.
7. Put the breasts on top of the potatoes bone side down. Cover dish snugly with foil, and bake for 30 minutes.
8. Uncover and bake for 8-10 minutes to brown chicken. Reserve the foil.
9. Remove the chicken so it doesn’t dry out. Put on the foil and wrap loosely (It will be warm and perfectly rested when the potatoes are done).
10. Stir the potatoes, then put them back in the oven, raise temp to 450, and bake for 8-10 more minutes.
11. Serve with vegetable of choice.

18. Greek Chicken and Potatoes

Greek Chicken and Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘6’]

This Greek chicken and potatoes is a one pan meal with marinated garlic and herb chicken and tender potatoes, all roasted to golden brown perfection. A super easy dinner for a busy weeknight.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1 pound small Yukon gold potatoes (halved)
• 1/2 cup olive oil
• 1/3 cup lemon juice
• 1 teaspoon lemon zest
• 2 teaspoons kosher salt
• 1 teaspoon pepper
• 1 tablespoon minced garlic
• 2 teaspoons dried oregano
• 2 tablespoons chopped fresh parsley
• lemon wedges for garnish
• cooking spray

Instructions

1. Preheat the oven to 400 degrees F.
2. Place the olive oil, lemon juice, lemon zest, salt, pepper, garlic and oregano in a large bowl. Whisk to combine.
3. Add the chicken and potatoes to the bowl; toss to coat with the marinade.
4. Coat a sheet pan with cooking spray. Arrange the chicken and potatoes on the pan in a single layer.
5. Bake for 40-45 minutes or until chicken is done and potatoes are tender, stirring halfway through the cooking time.
6. Sprinkle with parsley. Garnish with lemon wedges and serve.

19. Air Fryer Bone-In Chicken Breast

Air Fryer Bone-In Chicken Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 bone-in, skin-on chicken breasts (about 2.0–2.5 lb total)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon paprika (smoked or regular)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried thyme or oregano
• Lemon wedges for serving (optional)

Instructions

1. 1. Preheat the air fryer to 360°F (182°C) for 5 minutes.
2. 2. Pat the chicken dry with paper towels. In a small bowl, mix salt, pepper, paprika, garlic powder, onion powder, and thyme.
3. 3. Brush the chicken breasts with olive oil, then rub the spice mixture evenly over both sides (and under the skin if possible).
4. 4. Lightly oil the air fryer basket or use a nonstick spray. Arrange the chicken in a single layer, skin-side up, without overlapping.
5. 5. Air fry for 12–15 minutes. Flip the breasts and continue cooking for 8–12 more minutes, until the thickest part reaches 165°F (74°C).
6. 6. Rest the chicken for 5 minutes, then serve with lemon wedges or your preferred sides.

20. Slow Cooker BBQ Pulled Chicken

Slow Cooker BBQ Pulled Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT180M · Total: PT190M · Yield: [‘8’, ‘8 servings’]

Slow Cooker BBQ Pulled Chicken is tender pulled chicken smothered in tangy barbecue sauce. This is an easy dump and go recipe that only requires 3 ingredients

Ingredients

• 1.5 cups BBQ sauce (see note 1)
• 2 lbs. boneless skinless chicken breasts (about 4; see note 2)
• 1 tablespoon bbq rub
• salt and pepper (to taste)

Instructions

1. Place the BBQ sauce in the slow cooker.
2. Season the chicken with salt, pepper and the bbq rub on both sides and nestle into the BBQ sauce in the slow cooker.
3. Cover and cook on high for about 2-3 hours or on low for 4-6 hours, or until a thermometer inserted into the chicken registers 165 degrees and shreds easily. Cooking time will vary based on the size of your chicken breasts.
4. Remove the chicken from the slow cooker and place on a cutting board. Shred with two forks, discarding the bones if using bone-in chicken. Place back in the BBQ sauce and stir until well coated with sauce. Serve and enjoy!

21. Chicken with Carrots and Potatoes

Reynolds Oven Bag Recipes – Chicken With Carrots and Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT1H · Total: PT1H15M

Your whole family will love my Reynolds Oven Bag Recipes! This recipe is a super easy chicken dinner recipe!

Ingredients

• 2-3 pounds of bone-in chicken breasts or chicken thighs
• 1 ½ teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon onion powder
• ½ teaspoon dried thyme
• ½ teaspoon chili powder
• ½ teaspoon black pepper
• 3 whole garlic cloves, died
• 1 white onion, quartered
• 4 potatoes, quartered
• 1 16oz bag of carrots
• 2 Tablespoons flour
• 1 Reynolds Oven Bag

Instructions

1. Preheat oven to 350*. Place 2 Tablespoons of flour into the Reynolds Oven Bag, shake around. (This helps prevent the bag from bursting – so it’s an important step.)
2. In a small bowl mix together the salt, paprika, onion powder, dried thyme, chili powder, and pepper. Cover the outside of the chicken and under the skin with the spices.
3. Place the chicken in the bag. Then add the carrots, potatoes, garlic, and onions. Seal bag and place in a large baking dish that is at least 2 inches thick.
4. Cut six 1/2 slits in the top of the bag so the steam can escape. Make sure there is enough room in the oven to allow the bag to expand without touching any parts of the oven.
5. If you are baking chicken thighs bake about 45-50 minutes (180). If you are baking chicken breasts (170) it will take about 55- 60 minutes.
6. To serve, just cut open the top of the bag and enjoy it. Just be careful as the steam escapes.

22. Chicken Soup

Chicken Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT90M · Total: PT110M · Yield: [’10’, ’10 servings’]

This Homemade Chicken Soup Recipe is my absolute favorite soup recipe and is so easy to make from scratch!

Ingredients

• 10-12 bone-in skinless chicken thighs
• 3 quarts cold water
• 1 tablespoon olive oil
• 2 yellow onions (peeled and diced)
• 8 large carrots (peeled and chopped)
• 6 ribs celery (chopped)
• 5 cloves garlic (minced)
• 2 teaspoon salt
• 1 teaspoon pepper
• 1 lemon ( juiced)
• 2 bay leaves
• fresh chopped parsley (to garnish)

Instructions

1. Make your broth. Add the chicken thighs to a large stockpot. Add the cold water to the pot and bring to a boil. Cover and reduce the heat to low. Simmer for approximately 30-45 minutes.
2. Cook the vegetables (mirepoix). As the broth simmers, chop and prepare your vegetables. Heat one tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring often, for 4-5 minutes or until the onions turn translucent. Add the carrots and celery to the onions and mix well to combine. Continue to cook over medium heat for 10-15 minutes, stirring often. In the last two minutes stir in the minced garlic and sprinkle with salt and pepper. Mix well to combine and add the bay leaves. If the mirepoix starts to brown or burn, reduce heat to medium-low.
3. Strain the broth. After the broth has finished simmering and the chicken is cooked, remove the broth from heat. Use tongs to remove the chicken from the pot and transfer to a clean cutting board to cool. Carefully strain the broth through a fine-mesh strainer into the same pot as the vegetables.
4. Shred the chicken. Once the chicken is cool enough to handle, use two forks (or your hands) to shred the chicken. Set aside.
5. Simmer. Add the lemon juice to the pot and return the soup to a boil. Reduce heat to low, cover, and simmer for 30 minutes or until the vegetables are fully cooked. In the last 5-10 minutes, return the shredded chicken back to the pot.
6. Serve. Season with additional salt and pepper, to taste and garnish with fresh chopped parsley if desired.

23. Oven Baked BBQ Chicken

BBQ Split Chicken Breast in the Oven is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT90M · Total: PT105M · Yield: [‘6’, ‘6 Servings’]

Sometimes you get a hankering for BBQ chicken but standing over the grill isn’t possible. That’s when you break out this recipe for baked BBQ chicken, it is the best way to do it indoors!

Ingredients

• 3 to 4 split chicken breasts
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1½ cups BBQ sauce

Instructions

1. Preheat oven to 350°F
2. Place chicken in baking dish and sprinkle with spices
3. Cover and bake for one hour
4. Drain grease then brush BBQ sauce over chicken
5. Bake uncovered for 30 minutes
6. Use a thermometer to ensure the middle of the chicken is 165°F
7. Let rest for 5 minutes, then serve

24. Cast Iron Pan-Roasted Chicken Breasts

Cast Iron Pan-Roasted Chicken Breasts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘2’, ‘2 servings’]

Let me help you turn boring chicken breasts into an amazing dinner option with this easy recipe for Cast Iron Pan-Roasted Chicken Breasts. This a delicious way to get the most tender chicken breasts ever!

Ingredients

• 2 bone-in chicken breasts
• Salt and pepper
• 1 tablespoon butter
• 1 tablespoon oil

Instructions

1. Preheat oven to 425°F.
2. Preheat your cast iron pan on top of the stove for just a few minutes.
3. Generously salt and pepper the skin side of the chicken breasts.
4. Add the butter and oil at the same time.
5. Once the butter and oil are melted and heated, add the chicken breasts skin side down.
6. Allow them to sear for a few minutes.
7. Salt and pepper the other side of the chicken breasts.
8. Flip the chicken breasts and allow the other side to sear for another minute or two.
9. Place the cast iron pan in the preheated oven and continue to cook the chicken for about 20 to 30 minutes or until the chicken reaches an internal temperature of 165°F.
10. Allow the chicken to rest for 5 minutes before slicing.

25. Chicken and Rice Casserole

Chicken and Rice Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT120M · Total: PT130M · Yield: [‘6’]

This classic chicken and rice casserole recipe is a one pan meal that’s full of tender chicken and creamy rice, all baked together to golden brown perfection!

Ingredients

• 6 bone-in skin-on chicken pieces (such as legs, thighs or drumsticks)
• 2 cups white rice
• 2 cups water
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 1 can cream of mushroom soup
• salt and pepper to taste
• 1 teaspoon paprika (regular or smoked paprika)
• 3 tablespoons butter (melted)
• 2 tablespoons chopped parsley
• cooking spray

Instructions

1. Preheat the oven to 350 degrees. Coat a 9″x13″ baking pan with cooking spray.
2. Add the rice, water, and 3 cans of soup to the pan. Stir to combine.
3. Place the chicken pieces on top of the rice mixture. Drizzle the butter over the chicken and rice.
4. Season the chicken with salt, pepper and paprika.
5. Cover with foil and bake for 1 1/2 hours. Increase the oven temperature to 400 degrees.
6. Uncover and bake for an additional 20-30 minutes until all of the liquid is absorbed and chicken is browned. If you like extra crispy chicken skin, broil the casserole for 3-5 minutes after it’s done baking.
7. Sprinkle with parsley and serve.

26. Air Fryer BBQ Chicken Breast

Air Fryer BBQ Chicken Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1M · Cook: PT20M · Total: PT21M · Yield: [‘2’]

Use your favorite appliance to make this Air Fryer BBQ Chicken Breast! You’ll love how fast and simple this chicken recipe is!

Ingredients

• 2 bone-in skin-on chicken breasts
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup sugar free barbecue sauce

Instructions

1. Preheat the air fryer to 400 and spray the basket with cooking spray.
2. Sprinkle the chicken with salt and pepper and place it into the prepared basket. Air fry for 20-25 minutes until the internal temperature is 158-160.
3. Remove the chicken from the basket and let it rest to come up to 160. Brush on the barbecue sauce and serve immediately.

27. Shredded Chicken

How to Make Shredded Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT180M · Total: PT190M · Yield: [‘6’, ‘6 people’]

Shredded Chicken is an easy and healthy way to enjoy your favorite dishes! From Mexican foods like tacos, enchiladas and tostadas, to salads soups and sandwiches!

Ingredients

• 2 bone-in skin-on chicken breast halves (2 to 2 1/2 pounds)
• kosher salt and freshly ground black pepper to taste

Instructions

1. Place chicken breast halves in the bottom of a slow cooker. Season with salt and pepper. Cook on high for 3 to 4 hours (see recipe note #1) until very tender.
2. Transfer chicken from the slow cooker to a cutting board until cool enough to handle.
3. Strain liquid from slow cooker into a jar for another use. (see recipe note #2)
4. Remove and discard skin and bones from chicken breast halves. With 2 forks, shred chicken to desired consistency. Enjoy as desired!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.